THAI SPRING ROLL
Ingredients
* 300g medium-sized prawns, peeled, deveined and chopped
* 300g minced pork
* 1/4 cup Shitake mushroom, sliced thinkly
* 3 garlic cloves
* 1 tablespoon fresh coriander roots, coarsely chopped
* 1/4 teaspoon black peppercorns
* 2 teaspoon sugar
* 1 carrot, peeled and grated
* 2 tablespoon chopped spring onion
* 3 teaspoon fish sauce
* 12 sheets frozen spring roll pastry
* Vegetable oil for deep frying
Ingredients for Spring Roll Dipping Sauce :
* 1/4 cup sugar
* 1/4 cup water
* 1/2 cup vinegar
* 2 tablespoons fish sauce
* 1/4 teaspoon red chile flakes
* 2 tablespoons chopped coriander leaves
* 2 tablespoons chopped peanuts
Preparations
1. Finley chop prawns and place in a medium bowl. Pound peppercorns, garlic and coriander roots into a coarse paste.
2. Then add prawns, minced pork, carrot, mushroom, chopped spring onion, and fish sauce. Mix together thoroughly. Divide misture into 12 equal portions.
3. Position a spring roll sheet with a corner facing you. Shape a portion of mixture into a 10cm log and place it at a corner nearest to you. Roll up pastry to enclose filling, folding in sides as you go. Brush top corner with a little water to seal. Repeat with remaining mixture and spring roll sheets.
4. Heat oil in wok until hot. Cook spring rolls until golden and cooked through (about 5 minutes).
5. Drain on paper towl. Serve immediately with spring roll dipping sauce.
Spring Roll Dipping Sauce Preparations :
1. Heat water in a saucepan until boiling, then add sugar, and vinegar.
2. Remove from heat and add fish sauce and chile flakes.
3. Transfer to a dipping saucer and mix in coriander and peanuts.
Thai Recipe by : EzyThaiCooking.com
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